Meatballs by Matteo Bruno

Author:Matteo Bruno
Language: eng
Format: epub
Publisher: Allen & Unwin

spiced Turkey Meatballs

OVEN BAKE

MAKES 24

PAN-SEAR

MEATBALLS

A wonderful mix of spices and herbs give these turkey balls plenty of depth, while the turkey meat ensures they’re incredibly lean and healthy. Though oven-baked, they’re finished off in the pan to ensure a lovely golden crust.

1 kg (2 lb 4 oz) minced (ground) turkey

2½ tablespoons olive oil, plus extra for frying

100 g (3½ oz) red onion, finely diced

2 garlic cloves, finely diced

1 small handful oregano, leaves picked and chopped

1 small handful basil, leaves picked and chopped

1 teaspoon chilli flakes, add more or less depending on preference

1 pinch cayenne pepper

2 teaspoons cumin powder

1 teaspoon smoked paprika

1 tablespoon freshly chopped thyme

100 g (3½ oz) chunky italian Red sauce

90 g (3¼ oz/¾ cup) dry breadcrumbs

1 egg

50 g (1¾ oz) finely grated parmesan cheese

olive oil spray, for baking

In a mixing bowl, season the turkey with salt and pepper. Add the remaining ingredients and thoroughly combine. Using your hands, gently roll the mixture into 60 g (21/4 oz) balls.

Preheat the oven to 160°C (315°F) and add a small ovenproof saucer of water to the back of the oven to create humidity.

Spray a baking tray with olive oil and carefully place the balls in the tray. Bake in the humid oven for around 8–10 minutes.

Heat up a drizzle of olive oil in a frying pan. Finish the meatballs by searing them in the hot pan for a few minutes to give them some colour and to ensure they’re cooked all the way through.

Sotto palle

Cheesy bread or

Couscous with muscatels & pistachios or

Roasted pumpkin

Sauces

Aioli or

Barbecue sauce or

White sauce

Garnishes

Grated cheese or

Hazelnut pangrattato or

Micro herbs

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